Servings: 4

Time to prepare: 15 mins

Time to cook: 1 hour



15g English Mustard

100g grated smoked Lincolnshire Poacher Cheese

5 egg whites

2 egg yolks

250ml milk

50g plain flour

50g butter


1. Melt butter in pan and add flour

2. Mix well and cook roux out for approx. 5 minutes on a low heat

3. Add mustard and continue to cook out for another 2 minutes

4. Gradually add milk to form a béchamel

5. Add the grated cheddar and cook out until cheese has melted

6. Take off stove and leave to cool

7. Whisk in egg yolks and season well. While béchamel is cooling prepare 4 ramekins with butter and breadcrumbs

8. In a separate bowl whisk egg whites until stiff peaks

9. Fold egg whites into béchamel and pour mix into ramekins

10. Place ramekins on to a tray, add water and bake between gas mark 3-4 (150 – 180ºc) for approximately 45 minutes – 1 hour

11. Take out and rest for 2 minutes, turn out immediately

12. Serve with a garden salad

This recipe comes from Mark Bristow at the Old Parsonage Hotel, Oxford. 

November, 2014